Cookabulous.com

Welcome to Cookabulous.com

Hokkaido Chiffon Cupcakes

by Leave a Comment

Hokkaido Chiffon Cupcakes Hokkaido Chiffon Cupcakes are very different from the regular cupcakes you usually bake. Chiffon cupcakes are very soft and fluffy. But when they cool down, they would shrink. But it doesn’t matter because you could squeeze in Vanilla Custard Whipped Cream into the cupcakes with a pastry bag. Try and make it sometimes and I bet you can’t resist it. Before you know it, all the cupcakes are gone.

Ingredients: Recipe good for 24-25 cupcakes
(Egg Yolk Batter)

  • 6 egg yolks
  • ¼ cup granulated sugar
  • 80ml cooking oil
  • 80ml milk
  • 1 cup all-purpose flour

(Meringue)

  • 6 egg whites
  • 2/5 cup granulated sugar

(Vanilla Custard Cream)

  • 4 tbsp. cake flour
  • 4 tbsp. corn starch
  • 80g  granulated sugar
  • 400ml milk
  • 4 egg yolks
  • 30g (1oz.) butter
  • a few drops of vanilla extract

(Whipped Cream)

  • 200ml heavy whipping cream (fresh cream) *chilled
  • 2 tbsp. granulated sugar

(Finishing Touch)

  • powdered sugar (confectioner’s sugar)

Directions:
(Chiffon Cupcake)

  1. First, separate the egg yolk and egg white into two separate large bowls.
  2. Add sugar into the bowl with egg yolks. Beat them with an electric mixer until white like mayonnaise. Add cooking oil and milk, then mix well with an electric mixer. Sift in the all-purpose flour and mix well with a whisk.
  3. Next, make the meringue, whip egg whites and half of the granulated sugar with an electric mixer until soft peaks form. Then add the rest of the granulated sugar and whip them until firm peaks form. *If it’s thick enough, you can turn the bowl upside down without it sliding out.
  4. Then you add 1/3 of the Meringue into the Egg Yolk Batter and blend well with a whisk. Then add the rest of the Meringue 1/2 at a time and mix well with a spatula. Preheat the oven to 170C (338F). Spoon the mixture into the cups up to 70% full. Bake cupcake cups for 15-20 minutes. When they are done, place them on a wire rack and leave to cool.

(Vanilla Custard Cream)

  1. Place flour, corn starch, and granulated sugar in a bowl, then mix well with a whisk. Add a bit of milk and mix well. Then add the rest and mix well again. Add egg yolks and mix well. Strain the mixture with a strainer and transfer to a saucepan. Add butter, put on low heat, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. Add a few drops of vanilla extract to finish. Leave to cool or put in the fridge to cool completely.

(Whipped Cream)

  1. Combine fresh cream and granulated sugar into a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a stiff peak.

(Finishing Touch)

  1. Add the Whipped Cream into the Vanilla Custard Cream 1/3 at a time and mix well with a whisk. Fit a pastry bag with a small round tip, and fill up with the cream. Pipe the cream into the chiffon cupcakes and dust with powdered sugar.

Chocolate Strawberries

by Leave a Comment

Chocolate Strawberries

Ingredients: recipe for 1 pint

  • 5 ounces bittersweet chocolate, chopped
  • 1 pint fresh strawberries with leaves

Directions:

  1. On the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.

Chocolate Lava Cake

by Leave a Comment

Chocolate Lava Cake
I’ve always loved to eat molten lava cakes whenever I go to dessert places. The first thing I order is always molten lava cake. The moment I put my spoon into the cake all the warm chocolate rushes out. Eating every single bite leaves behind a chocolatey taste in my mouth that makes me want to eat more than one. I decided to find a recipe and make it myself and share with my friends and family.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
Ingredients: Recipe for 4 servings.

  • Baking spray, for spraying custard cups
  • 1 stick butter 
  • 2 ounces bittersweet chocolate 
  • 2 ounces semisweet chocolate 
  • 1 1/4 cups powdered sugar 
  • 2 whole eggs 
  • 3 egg yolks 
  • 1 teaspoon vanilla 
  • 1/2 cup all-purpose flour 
  • Vanilla ice cream, for serving

Directions:

  1. Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
  2. Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute or use a double boiler. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups. 
  3. Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

Chocolate Cake Recipe

by Leave a Comment

Chocolate Cake Recipe

  • PREP Time: 20 mins
  • COOK Time: 30 mins
  • READY IN: 1 hr
Ingredients: Recipe for 2 – 9 inch round cake layers.

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
  2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
  3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Chiffon Cupcakes

by Leave a Comment

Chiffon Cupcakes are very different from the regular cupcakes you usually bake. Chiffon cupcakes are very soft and fluffy. When they cool down, they shrink. Try and make a batch sometime and I bet you can’t resist it. Before you know it, all the cupcakes are gone.

  • Total Time: 1 hr (includes cooling time)
  • Use Electric Mixer
Ingredients: Recipe good for 24-25 cupcakes
(Egg Yolk Batter)

  • 6 egg yolks
  • 1/3 cup granulated sugar
  • 80ml cooking oil
  • 80ml milk
  • 1 cup all-purpose flour

(Meringue)

  • 6 egg whites
  • 1/2 cup granulated sugar

Directions:

  1. First, separate the egg yolk and egg white into two separate large bowls.
  2. Add sugar into the bowl with egg yolks. Beat them with an electric mixer until white like mayonnaise. Add cooking oil and milk, then mix well with an electric mixer. Sift in the all-purpose flour and mix well with a whisk.
  3. Next, make the meringue, whip egg whites and half of the granulated sugar with an electric mixer until soft peaks form. Then add the rest of the granulated sugar and whip them until firm peaks form. *If it’s thick enough, you can turn the bowl upside down without it sliding out.
  4. Then you add 1/3 of the Meringue into the Egg Yolk Batter and blend well with a whisk. Then add the rest of the Meringue 1/2 at a time and mix well with a spatula. Preheat the oven to 170C (338F). Spoon the mixture into the cups up to 70% full. Bake cupcake cups for 15-20 minutes. When they are done, place them on a wire rack and leave to cool.

Chantal’s Cheesecake Recipe

by Leave a Comment

Chantal's Cheesecake Recipe

  • PREP 30 mins
  • COOK 1 hr
  • READY IN 7 hrs 30 mins
Ingredients: recipe for 1 9-inch spring-form pan

  • 15 graham crackers, crushed
  • 2 tablespoons butter, melted
  • 4 (8 ounce) packages cream cheese
  • 1 1/2 cups white sugar 
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch spring-form pan.
  2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of spring-form pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
  4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Butter Pound Cake

by Leave a Comment

Butter Pound Cake

  • Prep time: 15 mins
  • Cook time: 45 mins
Ingredients: Recipe for a rectangular baking pan, sized 11.5cm x 22cm x 5.5cm.

  • 200 gm cake flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 200 gm unsalted butter, room temperature
  • 175 gm caster sugar
  • 3 eggs
  • ½ tsp vanilla extract
  • 50 ml milk
Directions:

  1. Prepare oven to 180C / 356F. Place the butter at room temperature until softened.
  2. Sift the cake flour together with baking powder and salt. Set aside. Line the pan with baking paper or spray the bottom and sides with oil. Beat the eggs and drain through a fine sieve to remove the foam.
  3. Beat the butter in a large bowl with an electric mixer at low speed until smooth. Add the sugar and beat at medium speed. Then increase to high speed and continue to beat until very pale and creamy. Scrape down the sides of the bowl occasionally.
  4. Add the beaten eggs, in 3 additions. Beat well after each addition. Beat in the vanilla extract.
  5. Sift in the flour mixture, in 3 batches, and gently fold to combine with a spatula, scraping down the sides of the bowl occasionally.
  6. Add milk and quickly combine into a smooth batter. Make sure not to over-mix because you don’t want your cake turns tough. Scrape the batter into the lined pan. Level the surface with a spatula. Immediately transfer into the preheated oven and bake for about 20 minutes. When the sides start to set, remove the cake from the oven. Use a sharp knife to draw a line in the middle. Put it back into the oven. Reduce the oven temperature to 170C / 335F. Bake for another 20 to 25 minutes, until the cake turns golden brown. Insert a needle in the center. If it comes out clean, it’s done. Remove the cake from the oven and let it cool on a wire rack for about 5 minutes. Remove the cake from the pan and let it cool completely on the wire rack.

Blueberry Cheesecake Recipe

by Leave a Comment

Blueberry Cheesecake RecipeIngredients: 1 – 9 inch cheesecake.

  • 1 cup graham cracker crumbs
  • 2 tablespoons white sugar
  • 1/4 cup melted butter
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup sour cream
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 4 eggs
  • 2 cups frozen blueberries, dry pack
  • 1/3 cup blueberry jelly

Directions:

  1. Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
  2. Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
  3. Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
  4. Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

Tangzhong Method-湯種法

by Leave a Comment

Tangzhong Method

There are many different methods of making bread with different styles and tastes. Tangzhong a way of making the bread soft and fluffy was introduced by Yvonne Chen in her book“65°C湯種麵包” (Bread Doctor). Tangzhong 湯種 (flour paste) work so amazingly that it can produce fluffy bread that can stay soft for many days. When tangzhonog is added into other ingredients of the bread, the bread dough will be heightened and produces softer bread.

Ingredients: Recipe of tangzhong for two loafs:

  • 1/3 cup bread flour
  • cup water (could be replaced by milk, or 50/50 water and milk)

Directions:

  1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
  2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
  3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.  Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn’t turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )

Tangzhong Wholemeal Loaf

by Leave a Comment

Tangzhong Wholemeal Loaf Adapted from Christine’s Recipes

  • Prep time: 10 mins
  • Total time: 2 hrs 50 mins

Ingredients: Recipe for 1 loaf （one loaf tin sized 20.5cmx10.5cmx9.5cm）.

  • 110 gm milk
  • 45 gm whisked egg
  • 100 gm Tangzhong (refer to this recipe)
  • 40 gm sugar
  • 5 gm salt
  • 200 gm bread flour
  • 150 gm wholemeal / whole wheat flour
  • 6 gm instant dry yeast
  • 40 gm unsalted butter, softened at room temperature

Directions:

  1. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, egg, tangzhong), then followed by the dry ingredients (sugar, salt, bread flour, wholemeal flour, yeast). (Note: I used to make a small well in the flour, then add the yeast into it.)
  2. Select the “dough” mode (refer to the manual of your breadmaker to select the kneading dough programme). When all ingredients come together, add the butter (see picture 1). Knead until the dough becomes elastic.
  3. Let the dough complete the 1st round of proofing, until doubled in size, about 40 minutes.
  4. Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions. Knead into ball shapes (see picture 2). Cover with plastic wrap, let rest for 15 minutes at room temperature.
  5. Roll out each dough ball with a rolling pin into an oval shape. Roll up the dough and seal tightly (see picture 3 & 4). Seal faces downward. Roll out each portion to 30cm in length with your rolling pin (picture 5). Seal faces upward and roll into a cylinder shape (see picture 6 & 7). The seal faces down (see picture 8). Arrange the rolled-up dough in a greased or non-stick loaf tin. Repeat this step for the other two portions. Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 4/5 of the height of the tin inside (see picture 9). Close the loaf lid. (Remark: If your tin doesn’t have a lid, just brush a bit of whisked egg on surface.)
  6. Bake in a pre-heated 170C / 335F oven for 30 to 35 minutes. Remove the loaf from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it’s thoroughly cooled.